Standing inside his family’s food truck on a recent Friday morning, Mario Pulido picked up a stack of corn tortillas and fanned them out in one
gloved hand, making sure none were stuck together. With the other hand, he grabbed a nearby bottle and added a squirt of oil to a griddle, then dropped the tortillas onto its hot surface. As the tortillas cooked, Mario used a large metal spatula to flip a steaming pile of ground steak and slide it onto a large bun that also had been
warming on the griddle. He slid the sandwich down the counter to his wife, Teresa Pulido, who consulted a small order slip and then topped the meat with onions, diced tomatoes, lettuce, cheese and a generous scoop of avocado.
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Alcohol is a near-constant presence on the tri-state social scene, but that doesn’t mean it’s the only beverage of choice for a night out on the town. In fact, a rapidly growing portion of national and local establishments are altering their menu to appeal to the “no-low” market — an industry term
for the growing portion of customers who consume little to no alcohol for health, religious or lifestyle reasons. Many area bars, restaurants and cocktail lounges have introduced alcohol-free beers or wines to appeal to that market. Others are offering an increased
number of “mocktails” — traditional cocktail recipes altered to accommodate alcohol-free orders — either on the menu or by request. |
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Ella Mills knows we all want to eat healthier. But the English food writer and businesswoman also knows we’re busy and we want everything to taste
good. And she understands many of us are nervous about the idea of committing to no meat. “I know I used to think eating this way would be just like nibbling on sad and soggy carrots and rabbit food all day long,” she says. “But you
suddenly start cooking and you realize it’s actually super-flavorsome and textured and interesting and just not what you thought it was.” Mills is ready to guide us as through this with a line of healthy products and her latest cookbook, “Healthy Made Simple,” featuring over 75 plant-based recipes, from Lemony Pea and Broccoli Pasta to a Creamy Leek, Spinach and Butter Bean Bowl. |
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Everyone loves a good roast chicken, but whole birds can be tricky to cook. The breast meat is best at 150 degrees, and tends to dry out after that.
However, that’s before the dark meat has reached the perfect juicy 170 degrees. I’ve tried to remedy this by flipping the bird several times as it roasts in the pan to expose the legs and darker meat to direct oven heat, but that just gets messy. The answer? Spatchcocking, or butterflying, the bird, which allows the whole bird to cook evenly. It’s relatively easy to butterfly chicken, or any
poultry: Remove the backbone with a kitchen shears, then flatten out and arrange the chicken in a roasting pan. (Some meat counters do the work for you and sell them already butterflied.) The breast, arranged in the center of the pan where it’s a bit cooler, will cook gently, while the legs, spread out toward the edge, are exposed to more of the direct heat, allowing the chicken to roast quickly and evenly. |
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